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Makes 8 doughnuts
1 ¼ cups of gluten-free flour mix
2 tsp baking powder
Zest of 1 lemon
1 pinch of salt
⅓ cup maple syrup
⅛ cup melted vegan butter or coconut oil
1tsp apple cider vinegar
½ cup of plant milk
½ tsp vanilla extract
1/4 cup refrigerated coconut cream (canned, no liquid)
1 tbsp mashed raspberries
1 tbsp of maple syrup or 4 tbsp icing sugar
2 droppers of Truth Naturals Lemon 1000mg CBD oil (4ml)
Simply add all of the ingredients to a highspeed blender and blend until smooth. Enjoy!
1 cup coconut oil (melted)
¼ cup/roughly 10 pitted Medjool/Deglet Noor dates
¼ cup coconut sugar
¼ cup coconut cream (see notes)
2 tbsp almond/cashew butter or tahini
1 tsp vanilla powder/1 tbsp vanilla extract
1 tsp sea salt
¼-1/2 cup freshly boiled water
10ml/166mg Truth Naturals Natural 500mg CBD Oil Tincture
3 tbsp coconut oil
2 cups almond flour
1 tbsp maple syrup
¼ tsp salt
½ cup coconut cream
3 sliced frozen bananas
Juice and zest of ½ a lime
4 droppers of 1000mg CBD oil
½ tbsp maple syrup
1 lime, thinly sliced
In a food processor combine the coconut oil, almond flour, maple syrup and salt and blend until the mixture sticks together.
Press it into a rectangular tin lined with baking paper to form an even layer.
Freeze for 10 minutes.
Peel, chop and freeze the bananas overnight.
In a high-speed blender or food processor combine the frozen bananas, coconut cream, lime juice and zest, maple syrup and vanilla extract.
Blend until the mixture becomes smooth and lighter in colour.
Add 4 full droppers of Truth Naturals Lemon 1000mg CBD oil and blend to combine.
Pour the mixture over the frozen base layer and spread it evenly.
Freeze for 30minutes.
Blend the coconut cream, vanilla extract and maple syrup.
Pour the final layer over the filling and smooth it out.
Top with one thinly sliced lime.
Freeze the bars for 6 hours or overnight.
Once fully frozen, remove them from the tin and slice them into bars.